Ingredients:
1 butternut pumpkin ( peeled seeded and chopped)
1 red onions ( chopped)
2 tablespoons oil
2 tablespoons Thai red curry paste
4 -6 cups chicken stock
1 (400 ml) cans coconut milk
100 g cooked rice vermicelli
Directions:
Saute onion in a little oil, add pumpkin and brown a little ( this gives a great nuuty flavour to the pumpkin.
Add red curry paste, coat pumpkin and onions well.
Add stock and simmer for 10-15 minutes.
Add coconut milk and simmer for a further 10 minutes.
At this point, blitz or mash soup to desired consistency.
Add cooked rice vermicelli simmer further 5 mins this will thicken the soup a great deal.
Serve with a big dollop of cream and fresh coriander and red chilli if you like it hot like me!
You can also add chicken or seafood to this for a complete meal, but it is pretty filling on it’s own!
Enjoy :).
Servings: 6-8
Time preparation: 20 min.
Time total: 55 min.